Tricolour Pasta Primavera with Roasted Vegetables and Parmesan

I love finding a good vegetarian recipe. Meatless Mondays are becoming a regular occurrence in this house hold. I find that they are even better when they contain pasta. I found these little tri coloured rotinis and thought they were super fun! Who doesn’t like coloured pasta that’s spiral design!  This makes both a great hot and cold pasta as well, so you can make it ahead of time and store it in the fridge!

Tricolour Pasta Primavera with Roasted Vegetables and Parmesan

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Zucchini Balsamic Quinoa Salad

In the summer, I love zucchini.  In fact, I actually like zucchini all year round!  However, summertime is when zucchini is in season on the west coast.  I like my zucchini in all forms as well.. Grilled on the BBQ, cooked in muffins/loaf, it’s all good!!  I especially love at the end of summer when the zucchinis in my parents garden are ready for picking.  There is nothing quite like eating something you have grown in your own garden – I find it extremely rewarding!

Zucchini Balsamic Quinoa Salad5

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Crispy Smashed Potatoes

Potatoes are something I could take or leave but I come from a somewhat meat and potatoes kind of family and now have a meat and potatoes kind of boyfriend. So basically I’ve been eating them all my life regardless. One of the most delicious and interesting ways I’ve found to cook them is by smashing them. Sounds a little strange right? The increased surface area crisps the potato up to perfection and makes it probably my favourite way to eat a potato.



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Vegetarian Whole Wheat Penne

This is another one of those Meatless Monday meals. The best part about this Meatless Monday meal is that it is quick and easy! Yup, just like ripping a bandaid off super quick!! Urgh except with no pain…. Unless you burn yourself of course… Not that I do that…. Ok yeah I burnt myself, but just a little bit – not nearly as bad as last time!!  Hey, everybody makes mistakes!
Vegetarian Whole Wheat Penne3

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Classic Green Juice

At the request of yours truly, Adam and I acquired a juicer quite a while back from his parents who had one they weren’t using. As to be expected, this turned out to be another one of my failed plans at actually juicing fruits and vegetables for quite a long time. Like a lot of other people I’m sure, after seeing Fat Sick and Nearly Dead I had become very interested in the idea of at least incorporating vegetable juice into my daily life if not going on a complete juice fast at some point. Recently though Adam has expressed interest in doing this and, like many things, a cleanse or fast is much easier to do if you have a partner doing it as well. So while we’re not on the juice fast yet we have been experimenting for when the time comes. I have to say, this green juice was much more tolerable than I had expected it to be and dare I say it – actually good? I may recant that when it’s the only thing I’m drinking for a week but for now, I’ll stick to it. If you’re not a believer, give it a try yourself and I’m sure you will be pleasantly surprised.


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Curried Quinoa and Asparagus Salad

Ok so you already know about the health benefits of quinoa, and asparagus, and probably chick peas, and obviously an apple a day keeps the doctor away. Ya Ya Candice we know already!! Well this salad really has it all then!!! If you are looking for a fabulous meatless Monday meal then here it is! This salad is packed with protein, vitamins and everything good for you! Just looking at the salad makes my mouth water. Then again I’m a sucker for anything with quinoa… and asparagus for that matter 🙂

Curried Quinoa and Asparagus Salad1


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Cauliflower Fritters

When I was little, my dad would always make hash browns with our Saturday breakfasts (with eggs of course).  I hated hash browns. Weird right?  Especially since I love potatoes in pretty much every shape and form.  Needless to say I have grown to enjoy them, but prefer when they are made fresh, and especially when they are little patties made from shredded potato.  These are much healthier than the traditional hash browns, and I think would pair perfectly with some good old fried eggs and toast!

Cauliflour Fritters6

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Creamy Tomato Soup with Mini Grilled Cheese

Nothing is better when you’re sick than a good old classic comfort food, right? Luckily I haven’t been sick this week (knocking on wood as I type this) but unfortunately Adam has.  Soup and grilled cheese have always been a go-to for me when I am sick.  So I decided to be a nice girlfriend this week and make some for the sicky in the house.  Want to know something really weird about me? I love tomatoes, like absolutely and completely love them but I am not generally a big fan of any kind of sauce or soup made from tomatoes.  I still eat tomato sauce and tomato soup frequently though just because it’s such a staple and hard to avoid.  Adding a little cream and spice to this tomato soup made it into something that I actually really enjoyed.


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Sweet Potato and Chipotle Soup

It’s been a long few days of eating soft things, but this soup definitely makes eating nothing but mush quite tolerable. This soup is super creamy, but not from cream – from blended yam/sweet potato!  Blending up vegetables in soup actually gives soups that smooth and velvety consistency that is found when using cream.  Blending up the veggies is a much healthier way to ensure you do not loose that delicious creamy texture.  I also love how thick this soup is – very filling, especially when paired with your favorite bread!
Sweet Potato Chopotle Soup8

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Easy Mushroom Risotto

Well, what an exciting day for us over here at ELP! One of Candice’s posts was featured on The Kitchn which has brought in a huge influx of viewers. If you haven’t checked out The Kitchn yet you really should – it is a daily web magazine celebrating kitchen design and home cooking. I (S) personally check it out all the time so to find that one of our posts was featured was super exciting! Okay so that’s enough gushing about that for now, I’m here today to share with you some “easy” mushroom risotto. The quotation marks are because anyone who’s made risotto knows that it’s never really easy. I am by no means an expert, but I have made it a few times and it always has turned out pretty damn good to my standards. If it’s something you are thinking about trying this is definitely a good beginners version and it’s adapted from Giada so you know it’ll be tasty.



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